Ice to meet you
level 2
“Arriving at the final stage in the process, it is time to refresh yourself and enjoy an ice cream dipped in chocolate with a salted caramel centre. The chocolate is used in two applications: incorporated in the ice cream and as coating of the ice cream. Demonstrating once again the amazing possibilities of this fantastic ingredient.”
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Recipe components
Used Callebaut products
Dark Chocolate Ice
| Ingredients | Preparation |
|---|---|
| Mix together. |
| Pour together in pasteurisor and mix with previous mixture. Heat to 75°C. |
Pour in ice bath and take out at -11°C. | |
Caramel Centre
| Ingredients | Preparation |
|---|---|
| Caramelise. |
| Boil syrup and add to previous mixture with cream and vanilla. |
| Add to previous mixture and emulsify. |
Mould and freeze. | |
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